Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure-Reference-Cited by-同舟云学术

Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure

Published:2017-11 Issue: Volume:72 Page:105-114
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yongquan,Gan Jing,Zhou Yun,Cheng Yongqiang,Nirasawa Satoru

Funder

National Science Foundation of China

National Key-Technologies R&D Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Amide groups as interaction sites in wheat gluten proteins: Effects of amide-ester conversion;Beckwith;Archives of Biochemistry and Biophysics,1963

5. Celiac-related properties of chemically and enzymatically modified gluten proteins;Berti;Journal of Agricultural and Food Chemistry,2007

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